This creamy, tangy homemade ranch salad dressing is fresher and more flavorful than anything you can buy at the store. It comes together in just minutes and works beautifully as both a salad dressing and a dip for vegetables.
Why You’ll Love This Recipe
This dressing delivers the perfect balance of creaminess, herbs, and bright acidity. With classic seasonings like dill, parsley, and chives, along with a touch of lemon, it achieves that signature ranch flavor without preservatives or artificial ingredients. It’s versatile, incredibly simple to make, and stays delicious in the fridge all week long.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 to 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked black pepper
1 to 3 teaspoons freshly squeezed lemon juice, to taste
Directions
In a small bowl, whisk together the mayonnaise, sour cream, and buttermilk (or milk) until smooth.
Add the dill, parsley, chives, onion powder, garlic powder, salt, and pepper. Whisk again until fully combined.
Stir in the lemon juice, starting with 1 teaspoon and adjusting to taste for your preferred level of tang.
Transfer the dressing to a jar or airtight container and refrigerate until chilled.
Serve as a salad dressing or dip. Shake or stir before each use.
Servings and timing
This recipe yields about 1 1/2 cups of dressing, which makes approximately 6 servings.
Prep time: 5 minutes
Chill time: 30 minutes (optional but recommended for best flavor)
Total time: 5–35 minutes
Variations
Swap the lemon juice for plain white vinegar to achieve a slightly sharper tang.
Use fresh herbs instead of dried: triple the amount for fresh dill, parsley, and chives.
For a thicker dip consistency, reduce the milk or buttermilk by half.
Add a pinch of cayenne or smoked paprika for a subtle heat.
Substitute Greek yogurt for part of the sour cream for a lighter, protein-boosted version.
Storage/Reheating
Store the ranch dressing in an airtight container in the refrigerator for up to 1 week, or as long as the dairy ingredients remain fresh. Shake or stir before using. This dressing is not suitable for freezing due to separation of dairy ingredients.
FAQs
How can I make this dressing thicker?
Reduce the milk or buttermilk, or add a bit more sour cream until you reach your desired consistency.
Can I use fresh herbs instead of dried?
Yes. Use roughly three times the amount of fresh herbs, finely minced.
Does this dressing taste like store-bought ranch?
It has a fresher, brighter flavor with more herb notes and no artificial aftertaste.
Can I make this dairy-free?
Use dairy-free mayonnaise and dairy-free sour cream, and replace the milk with an unsweetened plant-based milk.
What can I use instead of lemon juice?
White vinegar works well and provides a similar tang.
How long does homemade ranch last?
Typically up to 1 week in the refrigerator, depending on the freshness of the dairy used.
Can I make this ahead of time?
Yes. It actually tastes better after resting for a few hours as the flavors meld.
Can I thin the dressing for drizzling?
Simply whisk in a splash of milk until the texture suits your needs.
Why is my dressing too runny?
You may have added too much milk. Add more sour cream or mayonnaise to thicken it.
Can this be used as a dip for vegetables?
Absolutely. Many people prefer this recipe as a veggie dip because of its rich, creamy texture.
Conclusion
This homemade ranch salad dressing delivers exceptional flavor with minimal effort, making it a staple worth keeping in your refrigerator. Whether you use it on salads, as a dip, or drizzled over your favorite dishes, its fresh herbs and creamy base create a dressing that outshines anything you can buy ready-made. Enjoy crafting a homemade classic that’s simple, versatile, and consistently delicious.
This creamy homemade ranch dressing is packed with herbs and a touch of lemon for a tangy, fresh flavor. Made in minutes with pantry staples, it’s perfect for salads, dipping veggies, or drizzling over your favorite meals.
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 to 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked black pepper
1 to 3 teaspoons freshly squeezed lemon juice, to taste
Instructions
In a small bowl, whisk together the mayonnaise, sour cream, and buttermilk (or milk) until smooth.
Add dill, parsley, chives, onion powder, garlic powder, salt, and pepper. Whisk to combine.
Stir in lemon juice, starting with 1 teaspoon and adjusting to taste.
Transfer to a jar or airtight container and refrigerate until chilled for best flavor.
Shake or stir before using. Serve as a dressing or dip.
Notes
For thicker dressing, use less milk or add extra sour cream.
Use fresh herbs for brighter flavor—triple the amount of dried herbs when substituting.
This dressing thickens as it chills; stir before serving.
Not suitable for freezing due to separation of dairy.
